Vermicelli, Red Onion, Swiss Chard, Bacon
Yesterday was National Pasta Day and for those of us pasta lovers I’ve mixed up a nice blend of Vermicelli, Red Onion, Swiss Chard, Bacon.
When I was growing up in the sixties the only ‘pasta’ dishes I can remember as being a staple in really anyone’s home included spaghetti and meatballs, special occasion lasagna, sometimes there were stuffed shells, manicotti, and then, of course, there was the timeless macaroni and cheese whose mac also does qualify as pasta.
People generally had a lot more kids back then, not infrequently 4-10 kids per family. Without the pasta options we enjoy today, there is a mixed picture between awe wondering how mothers possibly came up with dinners every single night, and empathy on their sacrifice, including the possibility of having been bored out of their minds essentially preparing meals from limited choice selections over and over and over again on a daily basis.
Pasta craze popularity seemed to sweep the country beginning in the eighties, hot, cold, and room temperature combined with lots of interesting fresh ingredients and or proteins. A broader selection of pasta types gradually became available.
But the creative options and ease of preparation for some became too much of a good thing. Foods need to be eaten in balance and let’s face it, gigantic bowls of plain pasta or with little other fresh ingredients are not meant to be eaten solely as one’s meal every single day.
Today there is a big focus on circling back to the culinary staples of our ancestors, that is, consuming plenty of plant-based vegetables. And we are now enabled lots of creative opportunity tossed between the wisdom of healthy eating. One option is to bulk up fresh seasonal vegetables in combination with any of your pasta favorites. Using red onion and lots of fresh Swiss chard mixed with vermicelli is one example. This gives me plenty of additional reason to appreciate pasta on National Pasta Day and may perhaps be an idea for you too as well as the many pasta lovers among us.